This keto hoisin sauce is super simple to make, using ingredients most low-carb pantries already have on hand. It's sweet, salty, rich, and perfect as a marinade, dip, or sauce for all your low-carb Asian dishes!
1teaspoonHot Sauceto taste, such as sriracha or Red Hot
Instructions
Add ingredients to a small saucepan over medium heat.
Adjust the heat to a simmer. Then, simmer until the sauce has thickened and is completely combined, around 3 to 5 minutes.
Remove from heat to slightly cool. The sauce will thicken as it cools. Add water, one tablespoon at a time, to thin if needed.
Serve immediately or store in the fridge for up to one week.
Notes
I highly recommend using brown sweetener because it adds a rich depth of flavor. If you must use a white sweetener, I would recommend using 3 Tablespoons of allulose along with a drizzle of molasses. A small drizzle will add tons of rich flavor while only adding minimal carbs.
If you are allergic to peanuts, feel free to use any nut butter you prefer or sunflower seed butter for nut-free.
I recommend using Besti Brown Sweetener because it's an allulose/monk fruit blend and has ZERO aftertastes! However, any brand will work.